7-ELEVEN #35543A

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and service. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed rag being stored in front handsink during inspection. CDI - Rag removed. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American cheese holding above 41F in lowboy unit during inspection. See temperature chart. Ambient in unit 51F. CDI - American cheese voluntarily discarded. Maintenance contacted during inspection. Facility has ample refrigeration to operate without unit until repair. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed various items being held on time with no label identifying when they were placed on time control. PIC stated items were prepared before they arrived. REHS observed PIC and employee placing time stamps on all items being prepared during inspection. CDI - All unlabeled items voluntarily discarded. 1.5 pts.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed items on hot rollers not reheating properly to reach 135F in the 2 hours. CDI PIC turned up roller heat, items rechecked and reheated properly.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Egg rolls opened yesterday with no date marking. CDI PIC date marked. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Items are held on time with no written procedures. CDI PIC and EHS filled out MCHD form. For all TCS items in hot cabinets TPHC procedure template may be found at: www.mecknc.gov/foodsafety

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed hot dogs, buffalo chicken rollers and egg rolls in prep unit without dates. PIC stated they were opened last night. CDI: Items were dated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris build up in bottom of reach in freezer and reach in coolers. Clean as needed.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed portions of fried wings, hot wings and breakfast pizza hot holding below 135F. Facility had overstocked hot case with food items. Those portions out of temperature were furthest away from heat lamps. Items closer to heat lamps were 135F or above. CDI: Wings were reheated to above 165F, breakfast pizza was discarded. If violation occurs on future inspections a risk control plan/permit action may be required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris in bottom of reach in freezer in back kitchen area. Clean as needed

5-402.13 Maintain sanitary sewage system according to Law.-P. Observed floor drain for 3 compartment sink overflowing during inspection. Facility has placed a repair ticket and has voluntarily closed. VERIFICATION REQUIRED.

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food safety manager present. -1-

REPEAT: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed refrigeration shelving units placed directly in front of handsink next to 3-compartment sink, making it inaccessible for hand washing. CDI - PIC removed all items obstructing access to handsink. REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed wiping towel stored inside hand washing sink behind front counter. CDI - Towel removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available at back hand washing station upon arrival to facility. CDI - PIC promptly replenished station with drying provisions. -2-

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed various TCS foods to be < 135 F at hot rollers. Refer to temperature chart for details. Upon further investigation, it was discovered that the roller temperature dials needed to be turned up to maintain product hot holding > 135 F. PIC advised that the products were on rollers for a little over an hour. EHS also observed toppings dispenser unable to maintain chili and cheese sauces > 135 F. PIC advised that the foods had been inside the dispenser unit since the previous day. Refer to temperature chart. CDI - Foods from rollers were quickly reheated > 135 F by PIC. Chili and cheese sauce voluntarily discarded by PIC. EHS advised that the rollers hot holding setting must be set to maintain foods at > 135 F and encouraged performing line checks to ensure compliance. VR REQUIRED FOR HOT HOLDING DISPENSING UNIT. -3- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed no indication of TPHC times on numerous TCS applicable foods inside of display case. PIC states that the items were placed inside the case 10-15 minutes prior to inspection and forgot to put the timer on. CDI - Products time stamped by PIC. -1.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed containers of polyurethane joint repair stored on boxes of soda syrup in back room. CDI - Chemicals removed to designated storage area. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of debris under and behind oven. Keep and maintain clean. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and recycling sliding doors left open to environmental elements. Keep closed after use. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulating on walls behind front counter. Keep and maintain clean. -0-

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC lacking food safety manager certification. -1-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed handsink next to 3-compartment sink completely blocked by liquor shelving unit, eye wash station chemicals and wall display and large plastic pallets. - CDI - PIC removed all items blocking access to handsink. Observed shopping basket stored in front of hand washing sink behind front counter. CDI - Basket removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed wiping towel stored inside hand washing sink behind front counter. Observed employee using same hand washing sink to fill up metal container with water. CDI - Employee educated and all items removed. 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available inside unisex restroom. CDI - PIC replenished soap. -1-

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed various TCS foods to be < 135 F in hot holding units. Refer to temperature chart for details. Items found < 135 F at display case were placed into unit an hour prior to inspection, foods at rollers had been set out this morning at 7:30 am. Upon further investigation, it was discovered that the foods at the case are not maintaining temperatures due to the doors constantly opening and closing. EHS and PIC discussed about TPHC for the display case. It was also discovered that the roller temperature dials had been turned down to it’s lower setting to prevent the foods from burning, thus not maintaining hot holding > 135 F. CDI - All items found to be < 135 F were voluntarily discarded. EHS advised that the rollers hot holding setting must be set to maintain foods at > 135 F. TPHC document provided and completed during inspection. Copy obtained for permit records keeping. -1.5- ***VR REQUIRED TO ASSESS COMPLIANCE WITH TPHC. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed pico de gallo cold holding at 46 F in topping make unit. Observed various other TCS foods cold holding > 41 F inside lowboy unit below. Refer to temperature chart for details. It was discovered that the entire unit was unable to keep product < 41 F. Onsite maintenance technician turned down the unit’s thermostat however, the unit continues to register temperatures of 44 F in make unit and 50 F in lowboy reach-in. CDI - Pico transferred to reach-in freezer and all other items voluntarily discarded. Product disposition form completed and copy forwarded to email address on file.***VR REQUIRED. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed opened container of salsa inside reach-in unit without a date mark and expired sausage biscuit inside hot holding display case (discard date: 7/17). CDI - PIC voluntarily discarded all items. -3- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC lacking food safety manager certification. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Monterrey jack taquitos hot holding on rollers with temperatures lower that 135F. Observed one of the temperature dials set to off and not heating the rollers evenlly. CDI: PIC turned on both sides of hot rollers and taquitos were voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pico de gallo at topping bar without a date mark. PIC stated the day the can was opened and placed here is not known for certain. CDI: PIC voluntarily discarded pico de gallo. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - Observed PIC lacking food safety manager certification.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed handsink next to 3 compartment sink completely blocked by metal grates, eye wash station chemicals and wall display, and large plastic pallets. - CDI - PIC removed all items blocking access to handsink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed opened container of buffalo chicken roll ups lacking a date mark. - CDI - PIC stated buffalo chicken roll ups were opened today; PIC dated items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet wiping cloth stored next to handsink in front prep area.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC not able to answer inspectors questions regarding food safety in establishment and not certified. CDI by instruction.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC not certified. CDI by instruction.

General Comment: 2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC show employee health policy poster but reporting information not included on poster. CDI, updated employee health policy in English and Spanish provided to PIC to include 2017 NC food code adoption information.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap in men’s restroom hand washing sink. CDI, soap provided. Repeat.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P - Observed chicken wings from frozen state reheated to 108 degrees F. CDI, chicken wings placed back in oven to continue reheating and reheated to 184 degrees F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pupusa, turkey sandwiches and chicken hot held in left case below 135 degrees F. See temperature observation chart.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of cleaner not labeled. CDI, bottle labeled during inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed syrup drink mix on ground under drink mix machine and general cleaning needled on floors.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction. Facility recently permitted and has 210 days from date of permit issuance to be in compliance or 2 point deduction.

6-301.11 Handwashing Cleanser, Availability - PF - Observed no soap available in men's restroom. CDI, soap provided.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed pupusa package open and not date marked in low reach in cooler behind counter. CDI, pupusas voluntarily discarded by PIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with decorative ring.